Chả Mực Hạ Long (Classic Squid Cake)
Món truyền thống · Vietnamese
A classic and highly authentic version of Chả Mực Hạ Long, a renowned specialty from the Hạ Long Bay region. This dish features finely pounded fresh squid, mixed with minimal seasonings, and pan-fried to a golden crisp, showcasing the pure, sweet flavor of the squid.
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Nguyên liệu
- Fresh squid (cleaned, mantle and tentacles)500g
- Shallots (finely minced)2 tbsp
- Fish sauce1 tbsp
- Sugar1 tsp
- Black pepper1/2 tsp
- Salt1/4 tsp
- Vegetable oil (for frying)3 tbsp
- Water2 tbsp
Các bước
- 1
Prepare the squid: Separate tentacles from mantles. Remove the thin skin from the mantles. Cut mantles into large pieces.
- 2
Pound the squid: Using a mortar and pestle or a food processor, pound the squid pieces and tentacles until they form a sticky, cohesive paste. For a more authentic texture, pound in batches, reserving some squid pieces to be roughly chopped and mixed back in.
- 3
Mix the batter: In a bowl, combine the pounded squid paste with minced shallots, fish sauce, sugar, salt, and black pepper. Add 2 tbsp of water to help bind the mixture.
- 4
Form the cakes: Shape the mixture into small, flat patties, about 1-1.5 cm thick.
- 5
Pan-fry the cakes: Heat vegetable oil in a non-stick skillet over medium-high heat. Carefully place the squid cakes into the hot oil and fry for about 3-4 minutes per side, until golden brown and cooked through. Ensure the oil is hot enough to create a crisp exterior.
- 6
Serve: Drain the fried squid cakes on paper towels. Serve hot, traditionally with nuoc cham (Vietnamese dipping sauce) and fresh herbs.
